This was my first attempt at smokin'. And I thought it turned out pretty good.
I smoked a 8.5 pound Boston Butt. I took and gave it a rub the night before.
I used:
2 TBSP KOESHER SALT
2 TBSP LIGHT BROWN SUGAR
3 TBSP SUGAR
1 TBSP BLACK PEPPER
1/2 TBSP GROUND CAYENNE PEPPER
1 TBSP CUMIN
3 TBSP PAPRIKA
I let it sit overnight for about 10 hours in a bag in the frig.
Started smokin' at 7:30am. Soaked my Jack Daniels chips and used the water in the bowl, plus kicked it up with an additional shot of Jack each time. Had to replace water and chips every 4-5 hours. Let smoke until 9pm, but it still didn't reach 190...it was close at 180...so I had too many people waiting so I finished it off in the oven for about 30-45 min. at 400. Finally ate at around 10pm!!!!
What a long day...but well worth it. I think my problem was that when I started it was pretty cold...39 degrees...so it took awhile to get goin'. I'll try again when it's warmer out. It's just a matter a time.
I topped it of with a Jack Daniels BBQ sauce:
1/2 RED ONION
4 CLOVES GARLIC
1/4 CUP JACK DANIELS
SAUTEE
2 CUPS KETCHUP
1/3 CUP CIDER VINEGAR
1/4 CUP WORCESTERCHIRE
1/2 CUP LIGHT BROWN SUGAR
3/4 MOLASSES
1/4 TOMATOE PASTE
1 TSP BLACK PEPPER
1 TSP KOESHER SALT
2 TSP LIQUID SMOKE
1 TSP TABASCO
Simmer & Reduce
Here are some pics of the almost done Butt!!!!!
Thanks again guys for all your info & help.
And let's keep this great goup going.
Keep it smokin' boyZ
JameZ
